Valentina Costa

I trained as a chef specialising in Ligurian cooking, so focaccia and pesto, both born in this city, are what I know best on camera. I walk between a bakery and a market stall, explaining what makes Genoese focaccia different from versions made elsewhere. At Mercato Orientale, housed in a former convent cloister, I also cover the produce that goes into a proper pesto, especially the basil grown along this coast. I keep my explanations grounded in technique rather than only describing flavour. I answer questions about either recipe in as much detail as anyone wants.